MILLET OATMEAL BREAD (GLUTEN-FREE)
My mother makes this for me. She has made many different gluten free breads in search of the perfect sandwich loaf and this is my favorite so far. I didn't see it on zaar, so I thought I'd post it. This bread worked great for sandwiches and had good flavor. I kept it in the freezer with each slice separated by a piece of wax paper. Whenever I needed some, I'd defrost it for 20-30 seconds and let it sit for a few minutes. This bread is also more nutritional than most gluten free breads since it isn't loaded with starches. Makes 1 10" loaf or 2 8" loaves. Cooking time includes rise time.
Provided by Andrew Mollmann
Categories Yeast Breads
Time 2h35m
Yield 2 8 inch loaves, 2 serving(s)
Number Of Ingredients 17
Steps:
- Make sure all dry ingredients and the eggs are at room temperature.
- Grease the bottom of a 10 inch loaf pan or two 8 inch pans. Heat the oven to 200 degrees and then turn off.
- In the bowl of your stand mixer, sift together the dry ingredients. In a separate medium bowl, mix eggs, molasses, vinegar, and melted butter.
- Heat your water for proofing the yeast. In a small prep bowl, stir together your active dry yeast and one teaspoon of sugar. Add 1/4 cup of the heated water to the yeast mixture. Let the yeast sit for 10 minutes. It should be foamy and active! If not, start over with another packet of yeast.
- Once yeast is ready, add the egg mixture to the dry ingredients. Then add the yeast mixture. Then slowly add the remaining water (should still be warm) to achieve the right consistency of the batter. Since different brands, flours, measuring techniques act different I do not recommend just blindly dumping in the rest of the water but adding gradually instead. The dough should be like very stiff cake batter.
- Beat dough on high for about 15 minutes in mixer. If you accidentally add too much water simply add a little rice flour until you achieve the dough consistency you are after.
- Put the dough in prepared pan and place in oven to rise for about 1 - 1 1/2 hours. Put plastic wrap or a towel over the pan.
- Once the dough has risen to the top of the pan, bake the bread for 40 minutes at 350 degrees or until internal temperature reaches 190 degrees.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
ishaq Mukhtyar
[email protected]This recipe is a must-try for anyone who loves gluten-free baking. It's easy to follow and the results are amazing!
Katherine Flanigan
[email protected]The millet oatmeal bread was a bit too dense for my taste. I think I would have preferred it if it was a little lighter and fluffier.
Jacob Baird
[email protected]This bread is a great option for people with gluten sensitivities or allergies. It's also a good source of fiber and protein.
Anelisiwe Elihle
[email protected]I was skeptical about this recipe at first, but I'm so glad I tried it! The bread turned out perfectly and had a delicious nutty flavor. My whole family loved it!
Shan Jaan
[email protected]This millet oatmeal bread is a game-changer for gluten-free baking! It's incredibly moist and flavorful, with a texture that's spot-on. I love that it's made with wholesome ingredients, too. I'll definitely be making this bread again and again.